in a large saute pan heat the oil
saute the eggplant and okra for 7-10 minutes until soft and set aside

in a large sauce pan heat 2 Tbsp ghee
add the shallots and saute 2 minutes
add the mustard seeds and cover until the seeds start to pop
remove the cover and add the garlic,ginger,fenugreek and salt
quickly stir and add the tomato paste, water and lentils
simmer 15 minutes
stir in the tomatoes,lemon juice and reserved eggplant/okra mixture
simmer 10-15 minutes until the lentils are tender

in a small sauce pan het the ghee until hot.
turn off the heat and sitr in the garam masala and cayenne
immediately pour over the dal and serve

pick over the lentils tossing out any stones. rinse and place in a saucepan add 5 cups water along with the coriander,tumeric,cumin and minced serrano. bring to a boil,reduce heat to a low boil and cook,stiring often until the lentils are soft about 50 minutes.

using a wooden spoon smash the soft lentils to made a chunky puree add teh brown sugar,salt and tomato. stir to dissolve the sugar. reduce heat to low to keep warm while you make the spice mixture

in a small fry pan with a lid heat the oil until shimmering. add the mustard seeds,cover and cook 30 seconds or so until the spattering stops. uncover and add the dried chile. saute about 30 seconds until the chile turns black. remove with tongs and discard. add the garlic stir quickly and remove from heat. stir spice mixture into the lentils and serve over rice